Tamarind And Lemongrass Lamb Ribs - cooking recipe

Ingredients

1/2 cup firmly packed tamarind pulp
1 tbsp vegetable oil
4 1/2 lbs lamb ribs
4 cups chicken stock
3/4 cup grated palm sugar or brown sugar
1/2 cup soy sauce
1/4 cup fish sauce
1 piece (2 inches) fresh ginger, thinly sliced
6 cloves garlic, unpeeled, bruised
3 stalks fresh lemongrass, trimmed and halved
1/2 cup firmly packed fresh Vietnamese mint leaves
1 None fresh long green chili pepper, thinly sliced
2 None limes, quartered

Preparation

Place the tamarind pulp and 1/2 cup boiling water in a bowl; let stand for 15 mins. Strain the mixture through a fine sieve and discard the solids.
Preheat the oven to 325\u00b0F.
Heat the oil in a large nonstick skillet on medium heat. Cook the ribs, in batches, for 3 mins on each side or until browned. Transfer to a large deep roasting pan.
Add the tamarind liquid, stock, sugar, sauces, ginger, garlic and lemongrass to the pan; cover with foil. Roast for 2 hours. Remove the foil and roast for a further 1 hour or until the meat is very tender and the sauce is reduced.
Transfer the ribs to a large bowl and the cooking liquid to a medium bowl. Cover the bowls with plastic wrap and refrigerate for 4 hours or until the fat has solidified.
Scoop off the solidified fat from the cooking liquid and discard it. Place 2 cups of the cooking liquid in a deep skillet (discard remaining liquid) on high heat. Add the ribs; cook for 10 mins, turning occasionally, until the sauce boils and reduces, and the ribs have heated through. Top with mint and chili pepper and serve with lime.